Rinse the shrimp and set aside. Heat the oil and butter in a large heavy skillet until the butter is melted. Saute the onions and garlic over medium heat for 4 to 5 minutes until the onions are softened. Stir in the thyme, rosemary, black pepper, cayenne, paprika and the shrimp. Saute for another minute or so, stirring to turn the shrimp. Pour in the Worcestershire sauce, wine and lemon juice; simmer for 3 to 4 minutes until the shrimp are pink and tender, but be very careful not to overcook them. Makes 3 to 4 servings.

"For havin' some fun down on the bayou, try this shrimp dish sparked with cayenne and aromatic herbs. Traditionally, the shrimp are cooked unpeeled and then shelled at the table. If this seems too messy, shelled shrimp may be used. The sauce is spicy, but you can reduce the amount of cayenne and the sauce will still be fine. And if the shrimp is going to be peeled at the table, don't forget the napkins." [Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.